Ingredients

3 red bell peppers

• 5 tablespoons olive oil, divided, plus 1/2 cup olive oil
• 1 1/2 pounds button mushrooms, halved or quartered if large
• 1 1/2 pounds shiitake mushrooms, stemmed, quartered if large
• 3/4 pound oyster mushrooms, broken into small clumps
• 9 dried chiles de árbol*
• 1 pound white onions, halved lengthwise, thinly sliced crosswise
• 10 garlic cloves, peeled
• 6 bay leaves
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 1/2 cup white wine vinegar
• 1/2 cup Sherry wine vinegar
• Fresh parsley leaves

Description

Traditionally, Escabeche Refers To Fish Marinated In A Spicy Sauce. Here, Mushrooms Stand In For The Fish With Delicious Results.

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